Paradise Food Court HR Executive Interview Questions and Answers for Freshers

The typical task for a restaurant manager is to oversee the daily operations of the restaurant.

• Managing staff and ensuring customer satisfaction

• Creating schedules and managing inventory

• Maintaining cleanliness and safety standards

• Handling customer complaints and resolving issues

• Developing and implementing marketing strategies

• Ensuring compliance with health and safety regulations

To manage a restaurant profitably, focus on cost control, menu engineering, efficient operations, and customer satisfaction.

• Track and control food and labor costs

• Analyze menu to identify profitable items and adjust pricing

• Streamline operations to reduce waste and increase efficiency

• Provide excellent customer service to encourage repeat business

• Offer promotions and loyalty programs to attract and retain customers

Fixed cost is constant, variable cost changes with production. Examples: rent, salaries vs. raw materials, labor

• Fixed cost remains constant regardless of production levels, such as rent or salaries

• Variable cost changes with production levels, such as raw materials or labor

• Fixed cost is easier to predict and plan for, while variable cost can fluctuate and be more difficult to control

• Understanding the difference between ...read more

I could help improve the business during the pandemic by implementing safety measures, offering takeout and delivery options, and promoting the restaurant through social media.

• Implement safety measures such as regular sanitization, social distancing, and mandatory mask-wearing for staff and customers.

• Offer takeout and delivery options to cater to customers who prefer to dine at home.

• Promote the restaurant through socia...read more

Good productivity in a restaurant can be seen through efficient use of resources and timely service.

• Effective communication between staff members

• Proper training and delegation of tasks

• Use of technology to streamline processes

• Regular maintenance of equipment and facilities

• Consistent quality of food and service

• Prompt resolution of customer complaints

• Effective inventory management

• Timely and accurate financial reporting